In a large mixing bowl, combine the cooked and flaked salmon, chopped green onions, minced garlic, grated ginger, Panko bread crumbs, Italian herbs seasoning, paprika, dried parsley, salt, and pepper. Mix well until all the ingredients are evenly distributed.
In a separate small bowl, whisk together the slightly beaten eggs, sour cream, lemon juice, hot sauce (if using), and lemon zest. Pour this mixture into the salmon mixture and stir until well combined.
Using your hands, shape the salmon mixture into patties, about 2-3 inches in diameter. You can make them thicker or thinner based on your preference, but keep in mind that thinner cakes will cook faster.
Preheat your air fryer to 375°F (190°C). This step is crucial for getting that perfect crispy exterior.
Lightly spray the air fryer basket with cooking spray. Place the salmon cakes in a single layer, ensuring they’re not touching. Spray the tops lightly with oil to encourage browning. Cook for about 10-12 minutes, flipping halfway through, until they are golden brown and crispy.
Once cooked, carefully remove the salmon cakes from the air fryer and let them cool slightly before serving. Pair them with your favorite dipping sauce or a fresh salad for a complete meal.
